These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!
Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars
These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.
Your favorite natural peanut butte
Oat flour (or oats)
Powdered peanut butter
Vegan/Dairy free butter
Gluten free pretzels
Your favorite Dairy free chocolate
You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.
How Do I Create The Layers?
The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.
Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.
Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.
The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.
Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.
So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.
These are Rich Bars!
These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).
To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.
For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.
Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).
Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.
I invite you to view some of my favorite gluten free recipes that you don’t want to miss!
These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel.
3/4 cup + 2 Tbsp peanut butter
1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
1/2 cup powdered peanut butter
2–3 Tbsp non-dairy milk
5 Tbsp honey
3/4 tsp vanilla extract
1/4 tsp salt
1/4 cup whipped vegan butter (or normal butter)
2 Tbsp peanut butter
5 Tbsp honey
1/4 tsp vanilla extract
3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
1 cup pretzels crushed (Gluten free pretzels)
1 cup pretzels
2 Tbsp vegan whipped butter
5 oz milk chocolate melted
Optional: sea salt
Combine all dry ingredients in a medium-sized bowl and set aside.
Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.
Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick.
Add the caramel sauce on top of the bottom layer.
Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.
Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
Add the crushed pretzels to the top and sprinkle a dash of sea salt.
Store in the freezer, one last time for 45 minutes to 1 hour.
After the bars have froze, cut them into 12 pieces and enjoy!
*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer. *These can be made vegan if you omit the collagen and swap the honey for maple syrup. *The nutrition has been roughly calculated, so it is an estimate.
This Tofu recipe involves crispy Tofu, fresh squeezed oranges, and has over 21 grams of protein in it! It’s gluten free, dairy free, and vegan!
As you can see it’s the near perfect dish to have for when you have someone new over and you’re not sure if they’re allergic to anything, because nowadays you can never be sure.
How to make Crispy Tofu
The secret here involves 2 main components:
1.You’ll need an air fryer to achieve next-level crispiness.
2. Take out as much moisture from the Tofu as possible. This can be done by pressing the tofu with a paper towel.
3. Cut your tofu into small cubes (about 1 inch by 1 inch) you should be able to achieve a crispy outer layer and cooked inner layer, all while everything is cooked evenly.
4. To season the tofu I recommend adding 3/4 Tbsp of Tamari sauce and 3/4 Tbsp of Sesame oil and a few dashes of garlic powder. This isn’t mandatory but I recommend it as it will enhance the overall flavor profile of the dish. You can try adding a full Tbsp, but I tried to add the least amount of liquid possible in order to not add too much moisture to the tofu.
Here’s the deets on what you’ll need:
Tamari sauce (or soy sauce) for the sauce and Tofu
Garlic cloves and powder (powder for the Tofu)
Corn starch + water mixture
Brown sugar (or coconut sugar)
Juice from oranges or cuties ( I used about 4 cuties since this is what I had on hand)
Optional: Sesame oil (This is for the air fried Tofu)
The key to making this a lower sugar sauce is using juice from an orange and not orange juice that may be loaded with added sugar.
How To Make The Sauce
1. Roast the garlic in a skillet over medium heat.
2. Add all the remaining sauce ingredients except for the corn starch and water mixture.
3. Stir in the cornstarch and water mixture and lower the heat to low and simmer for a few minutes. The sauce will thicken during this time. If you prefer a thicker sauce you may add more cornstarch and if you prefer a thinner sauce you may add more water.
After the sauce is prepared simply add in the air fried Tofu to the sauce in the skillet and coat the tofu evenly.
Then, serve over rice and top with green onions and sesame seeds to bring the dish together.
A simple, crispy, and flavorful healthy vegan and gluten free orange tofu dish that will keep you coming back for more!
2 blocks of firm tofu
3/4 Tbsp Tamari (or soy sauce if not gf)
3/4 Tbsp sesame oil
dash of garlic powder
4 cloves of garlic minced
2 1/2 Tbsp Tamari
2 Tbsp rice vinegar
3/4 cup water
1 large naval orange juiced (about 1/3 cup juice)
1 Tbsp + 2 tsp coconut sugar
1 Tbsp truvia baking blend (or sweetener of choice)
2 1/2 Tbsp cornstarch + 1 1/2 Tbsp water mixture
Optional: green onions and sesame seeds for garnish
Drain the moisture from the tofu with paper towels. Press the tofu onto the paper towels until there is little to none left.
Cut into small 1 inch by 1 inch cubes and transfer to a bowl.
Add the remaining ingredients into the bowl and mix up the Tamari, sesame oil, and dash of garlic powder until it is evenly coated.
Put in the air fryer at 400 and cook for 25-28 minutes shaking it every few minuted to ensure they cook evenly. If you like them very crispy then I would recommend cooking it on the longer end of that range. You may adjust this based on your air fryer.
When the tofu is done set aside.
Mince the garlic and cook over a skillet at medium to heat. Roast this for a few minutes until the garlic starts to appear less white.
Add the Tamari, rice vinegar, water, and juice from the orange.
Add in the coconut sugar and truvia
Mix the cornstarch and the water together in a small dish and add this mixture into the skillet with the other ingredients.
Lower the heat to low and let the sauce thicken while it simmers. Mix the sauce with a fork for a few minutes as it thickens.
Add in the tofu and stir until it is evenly coated.
Optional but recommended, add some veggies into the tofu and sauce mixture.
Serve over steamed rice and garnish with green onions and sesame seeds.
*Air fryer times are estimated as they will vary by brand
I don’t know about you, but I think these Peanut Butter Banana Blondies are the legit Bomb .Com
After all, what could beat the most satisfying combo of Peanut Butter, Bananas, and Honey?
We’ve all been there, those spotty bananas eyeing you as soon as you enter the kitchen…
They have one day before their bad, but you don’t want to waste the sweetness of the fructose coming to its full bloom!
Then it hits! Not banana bread, but Banana Blondies! With hues of honey and peanut butter the ultimate breakfast and snack overtakes your mind!
And your tastebuds 😉
One of the best things about these is how versatile they are. Since they are gluten free and dairy free all your dietary restricted friends can enjoy! I have a few friends who fall into these categories and whenever we attend a potluck I always make it a priority to make something they can enjoy.
As well as for myself of course because I fall into both of those categories. Gluten free 100% of the time and dairy free about 70% of the time. Some days are better than others…and some are full of goat cheese staring you in the face with crackers and red pepper jam…
Any-who, as I was saying these Peanut Butter Banana Blondies are great for breakfast, a mid afternoon snack, second breakfast, and dessert.
You are not seeing it wrong I did say second breakfast because some days you need a breakfast after your breakfast.
I know what you’re thinking…that looks like a lot of collagen and you’re right in a sense (these ingredients are spread over many servings) but let me tell you why I opt for collagen in this case instead of a typical vegan/dairy free protein.
Frankly, I am fed up with using pea protein blends. Yes there is egg protein as well and hemp but I despise the texture and the taste. Every time I hear people say you can mask the taste I have to wonder…
Why would someone lie about that?
Seriously though, if you’ve tried straight or even flavored hemp protein and pea protein you know what I’m talking about!
Yes there are good brands and blends here and there but the beauty of collagen is that you can add it to baked goods without the texture changing. When you use a pea or a hemp beyond it’s serving size things usually tend to get, well…
You can draw your own conclusions there but trust me! Collagen is the way to go for this recipe. You can also omit this if you would prefer not to have it in the recipe just remember, as I mentioned before collagen doesn’t affect the texture of the recipe so there is no reducing liquid or changing ingredient amounts.
The same goes for my collagen glaze, you can omit the collagen if you would like but you will miss out on the added benefits of a higher protein treat that will keep you satiated longer.
But it’s your choice, either way these Healthy Peanut Butter Banana Blondies will turn out divine!
These Lemon Blueberry Scones are made with the perfect gluten free flour blend and are not dry like a typical scone. They do not crumble much and are packed with flavor! Which is the way I think a scone should be.
Now, you can choose to make these lemon blueberry flavored or you can swap the flavor.
You can add chocolate chips and a dash of vanilla to make a great chocolate chip scone or you could add cinnamon and a bit of nutmeg to make these more of a strictly breakfast affair.
To make these you’ll want to sift all of your flours together and then add in the baking powder and salt.
After this you’ll want to add all of the wet ingredients together in a bowl and give them a good stir until they’re combined. Then, you’ll add in the dry ingredients.
Once all of the ingredients are combined you’ll want to make a large bowl in the center of a pan with parchment paper and flatten it into a 6-7 inch circle. This is a rough estimate but that was about the size mine was. To make thicker scones, as these don’t rise as much as a typical scone without yeast, I would recommend making a smaller circe.
These Flavorful Healthy Mexican Stuffed Peppers are filled with over 6 grams of fiber and over 35 grams of protein!
One of the best parts of this recipe is that it is very low-effort when it comes to the preparation for this dish.
How Simple Can This Really Be?
Honestly, I would consider this a lazy-girls (or guys) go-to meal prep recipe for the week. Now, you may be wondering why that is…
You see, by using salsa as the main seasoning there isn’t much more to add to the stuffing of the peppers other than the rice, beans, and turkey. All of which require minimal preparation.
I’m Busy Girl What Can I Do To Make This Easier?
Use microwavable jasmine rice from Trader Joes. It tastes amazing and also is easy on the wallet.
Wash the canned corn and beans together before adding them to the dish.
Throw everything in at once after the turkey is done cooking.
This recipe is really a matter of cooking meat, and then adding everything together over the course of 5 minutes before popping it in the oven. So, if you’re just starting to meal prep this recipe is a great place to start.
I made this recipe for a busy week I had ahead for my first week working from home. Some would argue that working from home doesn’t make meal prep necessary, but for the first week I had no idea what to expect so I had to be sure I had a healthy lunch packed just in case.
Also, is any thing better than gazing at your fridge knowing you have meals already prepped?
Yeah…didn’t think so.
If you’re looking for other gluten free healthy recipes checkout my latest posts below!
A simple, yet satisfying healthy mexican-style meal that is high in fiber and packed with over 35 grams of protein.
1 lb 99% Lean turkey
1 tsp avocado oil
4 Large Bell Peppers
1 1/2 cup Salsa ( I opt for a lower sodium variety)
2 Tbsp Cilantro
2 Tbsp chili powder
1/2 Tbsp red pepper flakes
1 tsp cumin
1 Can black beans
1/2 cup corn
1 Cup cooked rice of choice
Optional: 1/2 cup mexican-style cheese
Preheat the oven to 350.
Cook the turkey in a pan with 1 tsp of oil until it is fully cooked over medium-high heat.
Add the cilantro, chili powder, red pepper, and salsa to the pan and lower the heat to low for 1-2 minutes.
After washing the beans add the can with the turkey and cooked rice. Stir over low heat until the ingredients are incorporated and set aside.
Cut the tops off the peppers and stuff them evenly with the mixture from the pan.
Cook the peppers for 40 minutes in the oven. Then take them out and add the cheese on top of the peppers and set the broiler in your oven to high. Place the peppers with the cheese on top in the oven for 2-3 minutes, watching carefully to ensure the cheese does not burn.
Take out of the oven and let cool for at least 10 minutes.